Ligurian Stuffed Courgettes: an Italian Recipe.

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Stuffed courgettes are a Ligurian regional dish. This recipe is often imitated and varied as each family might easily change the ingredients.

Ingredients: zuchine rip 5

  • 3 anchovy fillets in oil
  • 2 tablespoons salted capers
  • 2 onions
  • Milk
  • 1 tablespoon marjoram
  • Extra virgin olive oil
  • 50 gr. grated Parmesan Cheese
  • Pepper
  • 20 gr. pine nuts
  • 1 medium tin of tuna in oil
  • 2 eggs
  • 8 medium-size courgettes


– Wash the zucchini and then boil them in salted water for about 5-7 minutes.
– Meanwhile, cut the bread into cubes and let it soften in a bowl with a tablespoon of milk.
– Clean and chop the onions finely and fry in two tablespoons of oil together with the chopped anchovies.
zucchine rip 7– Drain the courgettes and let it cool.
– Eliminate the ends of the courgettes and cut them in half lengthwise.
– Empty them with a teaspoon, being careful not to break the skin.
– Add the pulp to the mixture of onion and anchovies, letting it cook for a few minutes.
– Meanwhile chop together bread, drained tuna, pine nuts, capers (previously desalted in water).
– Turn the oven to 180 degrees.
– In a bowl mix all the chopped ingredients: the fried pulp of courgettes, onions and anchovies, Parmesan, marjoram, eggs and pepper. Mix everything well, then add salt.zucchine rip 3
– Arrange the zucchini filled with the mixture into an oiled baking pan and sprinkle with a little oil.
– Cook in the oven for about 20-30 minutes, until a nice golden crust is formed on top of them.
– When removing from oven, let it rest for 5 minutes before serving.

    If you want to avoid greasing the pan with the oil, and cook without too much fat, you can use oven paper.

    Where to eat and stay in Italy.

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